Roasted Rosemary Butter Potatoes

Potatoes with butter, rosemary, garlic, plenty of flaky sea salt and black pepper. Each bite is perfect and so delicious.

Ingredients

Ingredients
Servings:
kg
Yukon Gold Potatoes
tbsp
Salted Butter
g
Fresh Rosemary
Garlic Clove
Salt & Pepper to taste
Sea Salt

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 220 ºC and prepare a large roasting pan.
  2. Wash the potatoes and pat dry. Peel and smash the garlic cloves. Wash the rosemary, shake dry, pluck the leaves from the stems, and roughly chop them. In a small saucepan, melt the butter and add the chopped rosemary, salt and pepper.
  3. Slice the potatoes into thin slices, leaving 0.3 cm at the bottom. Place the potatoes in the roasting pan, toss with the butter and add the garlic cloves. Arrange the potatoes cut side down in the roasting pan.
  4. Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp.
  5. Serve the potatoes with the fried rosemary and sea salt.

Preparing In The Kitchen
  1. Preheat the oven to 220 ºC and prepare a large roasting pan.
  2. Wash the potatoes and pat dry. Peel and smash the garlic cloves. Wash the rosemary, shake dry, pluck the leaves from the stems, and roughly chop them. In a small saucepan, melt the butter and add the chopped rosemary, salt and pepper.
  3. Slice the potatoes into thin slices, leaving 0.3 cm at the bottom. Place the potatoes in the roasting pan, toss with the butter and add the garlic cloves. Arrange the potatoes cut side down in the roasting pan.
  4. Transfer to the oven and roast for 20-25 minutes. Flip and spoon the butter over the potatoes, allowing it to drip down between the slices. Return to the oven and roast another 20-25 minutes, until the potatoes are golden and crisp.
  5. Serve the potatoes with the fried rosemary and sea salt.

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